Fishy
MONM EAT
catches for your kitchen
Chef profile 1 3
Andrew Cornall Castle View Hotel, Chepstow
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• How long have you been a chef and where did you train?
I’ve been a chef for nine years, starting as a commis chef in the Ribble Valley in Lancashire and moving on to various kitchens in France and Greece.
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• Why did you decide to follow this career path? Food has always been very important to me, even as a young lad I was always drawn to cooking. I spent a few seasons as a chalet chef in the Alps, where I could indulge both my passion for food and my love of snowboarding!
•What makes your
restaurant different from others in the area?
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Attention to detail is my main focus. I insist on using only local produce and cook everything freshly to order. The location of the hotel is superb with a magnifi cent view of Chepstow castle but still an easy walk from the town centre.
• Who is your foodie hero?
1. Moules pot. £12.95.
www.whiskhampers.co.uk 2. Tea towel. £7.95.
www.thepadstowmussellco.co.uk 3. Platter. £50.
www.thepadstowmussellco.co.uk 4. Chopping bboard. £12.45.
www.richardbramble.co.uk 5. Serving bowl. £49.50.
www.richardbramble.co.uk
SUPPORTING OUR FOOD PRODUCERS
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Gordon Ramsay, if only for his entertainment value, but my true foodie hero is Nigel Slater. I think that his passion for even the most simple ingredients is fantastic.
•Why do you think food, chefs and cooking has become so popular? There is a great deal more awareness of food now. Media and TV coverage has had an enormous infl uence on the way most people look at eating out and the implications of cooking and serving food in the correct way. It has made it far more accessible to everyone.
• You have the night off to spend a quiet evening at home and you want something to eat. What would you have? On my night off, I generally don’t have a quiet time. I enjoy playing live music, so I usually end up grabbing a takeaway after a gig. If I do have a quiet night then I like to keep things as relaxed as possible. A simple tasty pasta dish usually goes well with a bottle of wine and a cosy night in with my girlfriend.
• Why is this such a great place for food? There is an abundance of really good produce here. Our local butcher is Chepstow is fantastic and even our honey is sourced in Caldicot. The wild mushrooms for our risotto are from fi elds just a stones throw away.
OUTHSHIRE
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